Recipe

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• 2 (5 oz) salmon fillets, skin removed
• 2 tbsp butter, divided
• 3 large shallots, sliced,divided
• 1 1/2 tbsp chopped fresh tarragon, divided
• 3 oz baby spinach leaves (1/2 bag)
• 1/3 cup dry white wine
• 1/4 cup whipping cream

• 1 Sprinkle salt and pepper on salmon.
• 2 Melt 1 T butter in medium skillet over medium-high heat.
• 3 (If you use a large skillet, you'll need to use more butter. For a better finished result, medium is preferred.) Add salmon; saute' until just opaque in the center, about four minutes per side if thick.
• 4 Transfer salmon to a plate.
• 5 Melt 1/2 T butter in same skillet.
• 6 Add 1/2 the shallots and half the tarragon; saute' 30 seconds.
• 7 Increase the heat to high; add half the spinach and toss 30 seconds.
• 8 Add remaining spinach and toss until wilted.
• 9 Divide the spinach between two plates.
• 10 Melt remaining 1/2 T butter in same skillet over medium-high heat.
• 11 Add remaining shallots and tarragon; saute' 30 seconds.
• 12 Add wine first and then cream and boil until the sauce is thick enough to coat a spoon, about 3 minutes (or less if using larger skillet).
• 13 Season with salt and pepper.
• 14 Return salmon to skillet; simmer 1 minute.
• 15 Arrange salmon with sauce atop spinach.
• 16 Serves two; can be doubled.